1

1

Rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs.

2

Rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs.

2

Rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs.

3

Melt the cacao in a bain marie and stir the melted cacao into the flour and sugar.

3

Melt the cacao in a bain marie and stir the melted cacao into the flour and sugar.

3

Melt the cacao in a bain marie and stir the melted cacao into the flour and sugar.

4

Put the rhubarb in the shallow ovenproof dish. Toss with the orange zest and caster sugar. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.

4

Put the rhubarb in the shallow ovenproof dish. Toss with the orange zest and caster sugar. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.

4

Put the rhubarb in the shallow ovenproof dish. Toss with the orange zest and caster sugar. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.

5

Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges.

5

Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges.

5

Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges.

Embed Photorecipe

BLACK RHUBARB CRUMBLE

1

BLACK RHUBARB CRUMBLE

2

Rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs.

BLACK RHUBARB CRUMBLE

3

Melt the cacao in a bain marie and stir the melted cacao into the flour and sugar.

BLACK RHUBARB CRUMBLE

4

Put the rhubarb in the shallow ovenproof dish. Toss with the orange zest and caster sugar. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.

BLACK RHUBARB CRUMBLE

5

Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges.

BLACK RHUBARB CRUMBLE

6

Serve with chilled double cream or vanilla ice cream.

Public or private?

Document your best recipes privately, or connect them to your social networks to share them with friends and followers.

STAY TUNED

Follow recipes published by Chefs and food lovers, and collect your personal recipes step by step classified into books.

CONNECT WITH OVER 10,000 CHEFS AND 150,000 FOOD LOVERS.

Cookbooth is a professional solution to manage recipes and share knowledge.

- Public and private recipes.

- App and web library.

- Manage teams.

- Promotion on social networks.

- Collect recipes from Chefs, bloggers and foodies.

Add this recipe to your books

Collect step by step recipes from Chefs and foodies and contact their authors.

Love this recipe?

Collect step by step recipes from Chefs and foodies and contact their authors.